Instant Pot White Chocolate Raspberry Cheesecake

This Instant Pot White Chocolate Raspberry Cheesecake will have you head over heels in love with its creamy deliciousness. A delightful graham cracker crust combines with the rich flavors of cream cheese and raspberries to make the perfect instant pot cheesecake. Skip the extra fruit toppings with this recipe - it’s already mixed in!

The Instant Pot can be a little intimidating when it’s first being used. I think it’s that release that’s the scariest part at first - it feels like an adult jack-in-the-box. I think it’s worse than a can of biscuits. However, I assure you that it’s not as difficult or scary as it seems. There are a ton of tips and instructions so you never have to be scared out of your skin to use it. It’s always best to start out with a recipe that’s easier to make in the Instant Pot, just to get your toes wet.

I was told to try out a cheesecake when I first got my Instant Pot. Although cheesecake never seemed like an easy recipe in general, it definitely is with the IP. Well, it’s not the simplest, but it’s definitely not overwhelming. I mean, pretty much all recipes are made easier with the IP. Anyways, since I loved making cheesecake in the Instant Pot, I decided to make my own flavor and version, which resulted in this Instant Pot White Chocolate Raspberry Cheesecake. It was quite a win in my book.

How to Make Instant Pot White Chocolate Raspberry Cheesecake

It’s going to seem like there’s a lot of steps, but they’re not difficult, I promise. You can find the ingredients list and printable directions at the bottom of this post.

Making the crust

To make the crust, add your graham crackers to a food processor, give them a few spins before adding in your salt and butter. Pulse the ingredients again before pressing them into the bottom of a springform pan that’s been spritzed with nonstick spray.

Making the cheesecake filling

Place the crust in the freezer and begin the rest of the cheesecake. 

 In a large bowl, whip the cream cheese and cream until smooth. Add the sugar to the bowl and mix well again before adding the sour cream and vanilla, finishing with another quick stir. Add the melted chocolate, stir, then add one egg at a time, being careful to not over stir.

Final Preparation

Pour the mixture over the crust then mix together the preserves and water in a smaller bowl before drizzling it over the top. Use a utensil to swirl the preserves mixture throughout the cheesecake.

Preparing the Instant Pot

Cover your cheesecake in tin foil, then prepare your Instant Pot. Prepare your Instant Pot by adding in a trivet and 1 cup of water. 

Using a piece of aluminum foil, make a sling by folding long end to long end (see photo) and place on top of the trivet and allow to come up along the sides of the pot. 

Cook on manual high pressure at 35 minutes making sure it’s in the sealed position. Allow it to naturally release. Remove and let cool before placing in the fridge for at least 4 hours or more.

Tips for Making Instant Pot White Chocolate Raspberry Cheesecake

• You’ll need to follow the steps carefully as far as adding water, the trivet, and a tin foil sling to the Instant Pot. It’s not as hard as it sounds, it just prepares the cheesecake in a much nicer manner.
• Be sure to not over stir your eggs. You just want to stir them enough to where they disappear. 
• Your preserves mixture will be thin, so don’t worry, you’ve not done anything wrong if it is. 
• Allowing the raspberry cheesecake to chill overnight allows for the best results. 

Common Questions About Instant Pot White Chocolate Raspberry Cheesecake

What Size Springform Fits in Instant Pot?

The ideal size of springform pan for an Instant Pot is 7 inches. However, depending on the brand of your pot, this may vary. This is based on the Instant Pot brand specifically, not other varying brands, although those often follow suit on sizes. In other words, a 7-inch springform pan is your safest bet across the board, but it’s always safe to check with your specific brand.

Do You Need a Special Pan to Make Cheesecake?

For making cheesecake in an Instant Pot, yes you’ll need a springform pan. However, if you’re cooking cheesecake in the oven, each recipe will vary on the type of pan it calls for. However, it’s very common to use a springform pan for cheesecake and results in the best results. 

If you’re a cheesecake lover like me, you’ll be thrilled with the results of making one in the Instant Pot. No more cooking a cheesecake in three different stages or pulling pans of water in and out of the stove. Give this Instant Pot White Chocolate Raspberry Cheesecake a whirl and you’ll be pleasantly surprised. 

Other Dessert Recipes You’ll Love:

• Chocolate Lemon Tart
• Easy No-Bake Peanut Butter Pie
• Easy Strawberry Mousse

Instant Pot White Chocolate Raspberry Cheesecake

This Instant Pot White Chocolate Raspberry Cheesecake will have you head over heels in love with its creamy deliciousness. A delightful graham cracker crust combines with the rich flavors of cream cheese and raspberries to make the perfect cheesecake

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: easy cheesecake, easy instant pot cheesecake, instant pot cheesecake, instant pot cheesecake recipe, instapot cheesecake, instapot cheesecake recipe, raspberry cheesecake, white chocolate raspberry cheesecake

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 4 hours

Total Time: 4 hours 45 minutes

Calories: 225kcal

Ingredients

Crust:

• 1 package graham crackers
• 3 Tablespoons butter- melted
• ¼ teaspoon salt

Topping:

• 2 Tablespoons raspberry preserves or jam
• 1 Tablespoon water

Filling:

• 2 packages cream cheese- softened
• ¼ cup granulated sugar
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 4 oz. about ¾ cup white chocolate- melted and cooled
• 2 eggs at room temperature

Instructions

Crust:

• In a food processor, pulse the graham crackers until you get a fine crumb. Add in melted butter and salt and pulse until well combined.
• Prepare a 7” springform pan by spraying with nonstick spray.
• Pour the graham cracker crumbs into the bottom of the springform pan and using a clean hand or the back of a spoon press the crumbs down to form the crust.
• Place the pan in the freezer until you are finished with the filling.
  

Topping:

• In a small bowl, combine the raspberry preserves and water and stir well. The mixture will be thin. Set aside for now.

Filling:

• Add the softened cream cheese into a large mixing bowl (or a bowl of a stand mixer with a paddle attachment) and cream for 5-6 minutes or until there are no lumps and the cream cheese is nice and smooth.
• Scrape the sides of the bowl and add the sugar and mix for an additional 1-2 minutes.
• Scrape the sides of the bowl and add the sour cream and vanilla extract. Mix until just combined.
• Scrape the sides of the bowl and add the melted chocolate and mix until just combined.
• Give the bowl a final scrape along the sides and the bottom making sure there are no lumps, if there are, mix for a few additional minutes.
• Last, add the eggs one at a time making sure to incorporate each fully before adding the other. DO NOT OVER MIX, you just want to mix until you cannot see the egg anymore.
• Remove the crust from the freezer and add in the filling.
• Drizzle the raspberry preserves on top and using a butter knife or toothpick swirl the preserves into the rest of the batter. Cover the cheesecake completely in aluminum foil making sure to seal well around the top of the pan.
• Prepare your Instant Pot by adding in a trivet and 1 cup of water.
• Using a piece of aluminum foil, make a sling by folding long end to long end (see photo above) and place on top of the trivet and allow to come up along the sides of the pot.
• Place the springform on top of the sling, and place on the lid and make sure it is in the sealing position.
• Set your Instant Pot to manual high pressure for 35 minutes with a natural release.
• Once you can open the lid, remove the cheesecake and allow to cool at room temperature. Once it is at room temperature add to the refrigerator and let chill for at least 4 hours but best overnight.
• Serve with whipped cream and fresh berries. Enjoy!
  

Notes

• You’ll need to follow the steps carefully as far as adding water, the trivet, and a tin foil sling to the Instant Pot. It’s not as hard as it sounds, it just prepares the cheesecake in a much nicer manner.
• Be sure to not over stir your eggs. You just want to stir them enough to where they disappear.
• Your preserves mixture will be thin, so don’t worry, you’ve not done anything wrong if it is.
• Allowing the raspberry cheesecake to chill overnight allows for the best results.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 89mg | Sodium: 202mg | Sugar: 12g